2 tablespoons butter or margarine, melted
1/4 cup original cayenne pepper sauce or red pepper sauce
1 tablespoon honey
1/2 teaspoon celery seed
1/2 teaspoon salt
1 package (1 lb) chicken breast tenders (not breaded)
1/2 cup blue cheese dressing
1. In medium bowl, mix butter, pepper sauce, honey, celery seed and salt. Remove 2 tablespoons sauce mixture; set aside. Add chicken to remaining sauce mixture; stir to coat. Cover and refrigerate at least 30 minutes but no longer than 2 hours.
2. Meanwhile, soak ten 10- to 12-inch wooden skewers in water 30 minutes.
3. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Thread each chicken tender on a skewer.
4. Cover and grill chicken over medium heat 8 to 10 minutes, turning
once and brushing frequently with reserved sauce mixture, until no
longer pink in center. Discard any remaining sauce mixture. Serve
chicken with blue cheese dressing.
High Altitude (3500-6500 ft): Grill over medium-low heat.
1 Serving: Calories 140 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 35mg; Sodium 270mg; Total Carbohydrate 4g (Dietary Fiber 0g, Sugars 3g); Protein 11g Percent Daily Value*: Vitamin A 30%; Vitamin C 0%; Calcium 2%; Iron 4% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Very Lean Meat; 2 Fat Carbohydrate Choices: 0
*Percent Daily Values are based on a 2,000 calorie diet.
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